This golden beet salad features toasted almonds and Medjool dates slathered with whipped goat cheese and microgreens. Irresistible.
This is a loose recipe without exact measurement. Whisk the goat cheese with a few spoons of olive oil. Smear that on a plate. Now slice or dice the roasted beet and layer that on the smear. Sprinkle the plate with all the toppings. Take a photo because the colors are stunning and perfect for Spring!
Roasted Golden Beet Salad with Whipped Goat Cheese
Roasted golden beets
Toasted slivered almonds
Herbed goat cheese (or plain goat cheese with a handful available herbs)
Extra virgin olive oil
flaked sea salt and fresh ground black pepper
Whip goat cheese (either in a food processor or by hand using a whisk) with a few tablespoons of olive oil to create a fluffy, spreadable whipped goat cheese. Smear on a plate.
Slice the roasted beets, arrange on the goat cheese. Sprinkle the toasted almonds, chopped dates and fresh basil around the plate. Top with microgreens.
Drizzle the whole plate with olive oil, a sprinkling of flaked sea salt and fresh cracked pepper.1